A quick recipe for a simple version of Pad Thai. Rice noodles, chicken and a flavorful sauce to bring everything together, this recipe provides a lot of flavor.
PER SERVING – MAKES 5
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
WEIGHT LOSS RECIPE NUTRITION
WEIGHT GAIN RECIPE NUTRITION
This Post Has 8 Comments
Love the recipe but I think the macros on the website and actual recipe are different…
whoops. one is for 5 servings and the other is for 6. should be fixed now
Great recipe!! however the serving size is still different. It says 6 in the instructions but it says 5 per serving at the top on the website.
whoops, fixed now
Great recipe, would definitely make it again!
Thank you 😎
I needed to use up some scrap veggies (cabbage, carrots, and onions) and decided to give this a try. This was the best and easiest Pad Thai I’ve ever made. Only thing I did different was air fry the chicken breasts instead of boiling them. Thanks for another winner!
I’ve made this several times. I substitute Thai Peanut Sauce in jar from grocery store for peanut butter for added flavor. Also, sometimes I’ll add tablespoon of sriracha sauce for extra kick. And I’ve make it with ground chicken which saves a little some time. If you use long noodles you may want to chop them in half before mixing to make it easier to serve. And you’ll want to use a very large skillet for mixing it together because I always have spillage while mixing.